Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose
ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternati...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2016-05-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921&lng=en&tlng=en |
| _version_ | 1828201293836976128 |
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| author | Ana Paula Mörschbächer Giandra Volpato Claucia Fernanda Volken de Souza |
| author_facet | Ana Paula Mörschbächer Giandra Volpato Claucia Fernanda Volken de Souza |
| author_sort | Ana Paula Mörschbächer |
| collection | DOAJ |
| description | ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%. |
| first_indexed | 2024-04-12T11:28:41Z |
| format | Article |
| id | doaj.art-68d3d4ac75354295979366ec91d55958 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-04-12T11:28:41Z |
| publishDate | 2016-05-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-68d3d4ac75354295979366ec91d559582022-12-22T03:35:06ZengUniversidade Federal de Santa MariaCiência Rural1678-45962016-05-0146592192610.1590/0103-8478cr20150833S0103-84782016000500921Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactoseAna Paula MörschbächerGiandra VolpatoClaucia Fernanda Volken de SouzaABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921&lng=en&tlng=enlactosesoro de queijoβ-galactosidaseimobilização de enzimas. |
| spellingShingle | Ana Paula Mörschbächer Giandra Volpato Claucia Fernanda Volken de Souza Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose Ciência Rural lactose soro de queijo β-galactosidase imobilização de enzimas. |
| title | Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| title_full | Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| title_fullStr | Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| title_full_unstemmed | Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| title_short | Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| title_sort | kluyveromyces lactis β galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose |
| topic | lactose soro de queijo β-galactosidase imobilização de enzimas. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921&lng=en&tlng=en |
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